Sushi – Simpler Than It Might Seem

Sushi is rice with vinegar – and usually something tasty as well. I’ve tried it a few times and found it quite simple really. Galit doesn’t like sea food and likes the seaweed rolls (i.e. sushi in a seaweed wrapping) so that’s what I make. I’ve based the proportions on a 500 gram packet of dry rice (about 2.5 cups). This makes about 7.5 cups of cooked rice which is enough for 7.5 sheets of seaweed which is enough for 3-4 people as a main meal or twice that number as an appetiser.

Sushi Rolls

Sushi - Simpler Than It Might Seem


Ingredients for sushi rice

  • 500 grams sushi rice rinsed
  • 3 3/4 cups water
  • 1/3 cup rice vinegar
  • 3 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt

Ingredients for Cucumber filling

  • 1/2 small cucumber peeled and cut into thin strips.

Ingredients for Tuna filling

  • 1 can of tuna in spring water drained

Ingredients for Egg filling

  • 2 eggs
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoon flour

Ingredients for seaweed rolls

  • 1 packet Sushi Nori = 10 roasted seaweed sheets


Instructions for sushi rice

  • Soak the rice in the water for 30 min
  • Bring to quick boil
  • Reduce heat and simmer for 10 min
  • Remove from heat and steam for 20 min
  • Mix rice vinegar, sugar and salt
  • Sprinkle over Rice.
  • Mix thoroughly

Instructions for Egg filling

  • Mix well
  • Cook on lightly oil a pan
  • Turn over to cook other side
  • Cool
  • Cut into 5 mm strips.

Instructions for assembling seaweed rolls

  • The secret is to keep your hands and knife moistened.
  • Place one sheet Nori, shiny side down, on a board (or Sushi rolling mat).
  • Moisten fingers.
  • Evenly spread 1 cup of Sushi rice over 2/3 of Nori, with the uncovered part away from you.
  • Make a slight indentation in the rice (just your side of half way up the rice)
  • Fill the indentation with one of your fillings (as above).
  • Slowing roll up (keep fingers moistened).
  • Cut roll into 6-8 even pieces with a sharp knife (moisten knife to prevent sticking).


For the rice basically just follow the instructions on the pack then flavour with rice vinegar, sugar and salt.
Serve with soy sauce and wasabi (Japanese horse radish sauce).

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